Low Carb Chicken Soup (Instant Pot)

5 from 1 vote

Low Carb Chicken Soup (Instant Pot)

A hearty and flavorful, yet low carb chicken soup with simple ingredients and a rich broth made easily in the Instant Pot!

Course Main Course

Cuisine American

Keyword chicken, keto, low carb, soup

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings servings

Calories 230kcal

Author Sheryl

Equipment

Pressure Cooker

Ingredients

Soup:

2 boneless skinless chicken breasts thawed
4 cloves garlic minced
1 onion sliced thin
1 Tbsp olive oil
3.5 C chicken broth
1/2 C heavy cream
1/4 tsp pepper
1 tsp salt or more to taste
4 Tbsp cilantro chopped

Garnish:

1/3 C sliced radishes
1/4 C cilantro chopped
hot sauce if desired
1/4 C onions diced

Instructions

Place 2 thawed chicken breasts in the Instant Pot and add 1/2 C. water. Place the lid on the Instant Pot and cook on high pressure for 15 minutes. Release the pressure and remove the pot - dump the water and shred the chicken into large pieces, set aside.
In the Instant Pot, add 1 Tbsp olive oil and toss in the garlic and sliced onion and saute until soft, 2-3 minutes.
Turn saute off and add the chicken you set aside, chicken broth, and heavy cream. Give it a big stir and push the soup function. For 4-5 minutes heat the soup through - don't allow the soup to boil as the cream will curdle the soup.
Season liberally with pepper, and salt, throw in the shopped cilantro. The soup will not be thick - it'll be a flavorful broth.
Ladle into bowls, allowing each person a generous helping of shredded chicken. Top with sliced radishes, diced onions, additional cilantro and hot sauce, if desired.

Notes

Can be adapted to cook on the stove top ~ cook the chicken breast through your desired method, then shred. Saute the vegetables in your dutch oven until soft, add the shredded chicken, chicken broth, and heavy cream and simmer until flavors combine. Season with salt and pepper and ladle into bowls. Top with radishes, cilantro and optional hot sauce.

Nutrition